Equipment
Ingredients
Lemon Custard
- 3 egg
- 3 egg yolk
- 150 g sugar
- 135 ml lemon juice, strained
- 3 g lemon zest, grated
- 170 g unsalted butter, diced
Crust and Assembly
- 1 pastry dough
- 1 egg yolk
- 15 ml water, cool
- 2½ nectarines, halved, pitted, and sliced 2cm thick
- 104 g apricot jam, strained
- 10 g currants
Nutrition (per serving)
Method
Whisk the whole eggs and three egg yolks in a large heavy-bottomed saucepan.
Incorporate the sugar, lemon juice, lemon zest, and diced butter into the saucepan. Heat over medium, stirring constantly, until the mixture reaches 71°C (160°F) or thickens into custard. Do not boil.
Move the custard to a bowl, press plastic wrap directly onto the surface, and refrigerate until cold.
Roll half of the pastry dough into a 28cm (11-inch) circle on a floured surface. Press it into the 23cm (9-inch) tart pan, folding excess dough inward.
Beat the remaining egg yolk with 15ml water to create an egg wash. Roll out the rest of the dough and cut into 5cm (2-inch) petal shapes.
Brush the egg wash onto the petals and attach them around the inner rim of the tart shell. Chill the shell for 1 hour.
Preheat the oven to 200°C (400°F). Line the shell with foil and pie weights.
Bake the shell for 20 minutes. Remove the weights and foil, then bake for another 15 to 20 minutes until golden brown. Cool completely.
Spread the cold lemon custard into the cooled tart shell. Arrange nectarine slices on top in a circular pattern.
Warm the apricot jam in a small saucepan until liquid. Brush the glaze over the nectarines and chill for 1 hour.
Remove the tart from the pan, garnish with currants, and serve cold.
Chef's Notes
- Arrange nectarines with the skin side up to create the 'sunflower' effect.
- Ensure the plastic wrap touches the custard surface to prevent a skin from forming.
Storage
Refrigerator: 2 days — Keep covered and chilled until serving.
Reheating: The tart can be briefly broiled for 1-2 minutes to warm the top, but is traditionally served cold.
